Cork

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Both a laid-back corner bar and an upscale eatery, Cork, with its paintings from local artists and linen-clad tables, makes everyone feel welcome. We’d be hard-pressed to single out a favorite dish, but we know that the peppercorn tuna sashimi—seared ahi gently folded over preserved Meyer lemon, asparagus, chicharrones, and micro-greens and sprinkled with togarashi and chile oil—is our preferred precursor to the fried-oyster salad: organic spinach with aged manchego, bacon, and fresh Gulf oysters in a tangy tomato vinaigrette. The ribeye is sixteen ounces of local, grass-fed beef, served alongside sautéed onions and mushrooms and rosemary mashed potatoes. Cork has an impressive and varied wine list; bottles are half price on Wednesday.